Beetroot and Chickpea Fritters with Feta Dip
By OcadoLife
Published on 10 February 2022
Mellow beetroot with sharp, salty feta and yogurt is a perfect pairing of contrasts. These fritters would be perfect for an al fresco lunch alongside salad and crusty bread – or prepare head for a posh picnic. Remember to handle the beetroot with care, as it tends to stain! Time and servings
30 minsTotal time
4Servings
30 minsCooking time
Ingredients
- 500 g of fresh beetroot, peeled and grated
- 75 g of chickpea flour
- 200 ml of greek yogurt, for the dip
- 1 tsp of chilli flakes, for the dip
- 100 g of feta, crumbled for the dip
- 400 g of chickpeas, rinsed
- 1 bunch of spring onions, finely chopped
- 1 large egg, lightly beaten
- 4 tablespoons of olive oil, plus 1 tbsp for the dip
- 15 g of fresh coriander, freshly chopped
- 1 tsp of ground cumin
- 1 green salad
Method
Step 1
Place the grated beetroot in a colander. Press and squeeze to remove some juice - this will help the fritters stick together.Step 2
Place the chickpea in a large mixing bowl and mash with a potato masher, leaving some chunks.Step 3
Add the beetroot, spring onions, flour, coriander and cumin. Season and mix well.Step 4
Add the beaten egg and use your hands to mix and divide evenly into 8 (wear washing up gloves to avoid staining). Shape into fritters around 8-9cm in diameter and 1cm thick.Step 5
Heat a large frying pan over a medium heat with 2tbsp of the oil. Place 4 fritters in the pan and gently fry for 4 mins on each side, until crisp and slightly golden. Remove and repeat with the 4 remaining fritters.Step 6
While the fritters cook, make the dip. Mix together the yogurt and feta until relatively smooth. Season to taste and top with a drizzle of extra virgin oil and a sprinkle of chilli flakes.Step 7
Serve the fritters hot with a good dollop of the dip and a green salad.